Looking for a delicious, quick, and easy dinner? Or just craving some Italian food tonight? This recipe is super easy and can be made in about 30 minutes! It serves about 6-8 people.

INGREDIENTS:

2 cups of milk

1 Tbsp of flour

1 Tbsp of butter

1/2 bag of Penne Rigate

1.5 lbs of chicken breast tender loin (boneless)

2 Tbsp of Olive Oil

Lemon pepper seasoning

1 1/4 cups of shredded Parmesan cheese

1 can of table cream (Nestle Media Crema)

1 green pepper*

2 large tomatoes*

*You can replace the peppers and tomatoes with broccoli

HOW TO PREPARE:

Slice the chicken into cubes and season them (about 3 pinches of seasoning over the chicken cubes).

In a skillet, add the olive oil and the seasoned chicken cubes and cook them at medium-high heat until completely cooked throughout (take skillet with chicken off of the heat and set aside on an unused burner).

In a saucepan, add the milk and butter and cook at medium heat for about 1 minute. Slowly add flour into the saucepan and stir with a wisk. Keep stirring and cook the sauce until the flour dissolves and the sauce thickens (3-5 minutes).

Set the sauce aside.

Cook the pasta following the instructions on the package ( I usually boil water in a quart size pot, add the pasta into the boiling water, and cook for about 12 minutes).

Remove the seeds from both the green peppers and tomatoes, slice them into strips, and add them into the skillet with the chicken.

Cook the veggies with the chicken for 1 minute at medium heat.

Add the sauce into the skillet and continue cooking for 2 minutes.

Add the Parmesan cheese and keep cooking for 2 additional minutes (or until the cheese dissolves into the sauce).

Reduce heat to low, add the table cream and cook for one more additional minute. Remove from heat.